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Legends Hospitality Executive Sous-Chef in New York, New York




Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment.


Global Attractions is a natural progression from Legends 360-degree platform for success. Our unrivaled guest experience and deeply researched sales and planning methodologies give us an edge. Legends currently operates 10+ attractions around the globe. We bring together some of the brightest experiential and attraction masterminds around the globe to ensure each brilliant idea is regionally relevant and destined to dazzle, delight and drive a steady stream of diverse visitors.

  • Custom narratives to guide the journey, delivered to deeply engage distinct visitor groups

  • Bold and dramatic design to push the envelope on the physical space and inspire awe and wonder

  • Re-imagined dining experiences to delight local foodies

  • Leading-edge technology and innovation to drive interactivity and create fully immersive experiences

Legends manages all operations across ticketing, special events, sponsorship food and beverage and retail for Attractions partners.


Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 – One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - which evoke feelings of the City’s signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant.

In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing).


The Executive Sous Chef reports to the Executive Chef and is responsible in coordinating all day-to-day operations and accountable for the overall success of the Culinary Operation and its profitability.

Furthermore, the Executive Sous Chef must exhibit culinary talents by personally performing task while mentoring / coaching staff and manage all food related functions.

Will work continually with Management on improving guest and associate satisfaction.

Manages all OWO Culinary areas to ensure a consistent, high-quality product is produced. Must ensure all set forth sanitation guidelines are adhered too.


  • People and product focused; hands on leadership of day-to-day operations of all food & beverage outlets including banquet operations & Tenant Café

  • Partners with the Executive Chef on the enforcement of all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures

  • Attend pre-shift meetings with Kitchen Staff, and review all information pertinent to daily operation

  • Supervision of culinary staff through planning and scheduling of work assignments and performance development. Provides input on the corrective counseling process, training and development, appraisals, payroll accountability

  • Performs daily uniform checks with staff and help Chefs to maintain standards in the kitchen.

  • Ensures assigned staff are preparing food items by complying with portion size, quality standards, departmental rules, policies, and procedures.

  • Work directly with the Sous Chef, CDC, and Executive Chef to ensure all station specific tasks are completed in a productive and cost-effective manner.

  • Plan and implement innovative menus for food outlet kitchens, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials

  • Oversees the sanitation standards to assure compliance with local health department standards and company standards

  • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices

  • Conduct training of staff as assigned

  • Troubleshoot situations that may arise during events to ensure guest satisfaction

  • Work directly with Purchasing Managers to ensure all Par Levels and inventories are on hand.

  • Submit daily purchasing needs to suppliers when necessary.

  • Work with purchasing manager to create specs for all products.

  • Interacts with vendors, engineering and maintenance teams with respect and commitment to exceeding internal and external guests expectations.

  • Maintains DOH and Legends standards of kitchen / storage locations, Storeroom, including walk-in coolers, dry storage, shelves, walls, floors, and drains. Continually inspect all walk in’s, refrigerators, and dry storage, ensure all health codes are being met. (Rotation, date, and quality, etc.)

  • Establish and maintain an open collaborative relationship with associates. Solicit associates’ feedback, utilize an “open door” policy.

  • Address any associate problems or concerns and report to Executive Chef and or HR Manager

  • Supervise Porters daily assignments, provide feedback to ensure procedure are being followed, and/or any concerns are being addressed.

  • Participate in daily / monthly inventory.

  • Other duties as assigned.


To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

  • Must have a minimum 5 years + experience in a high volume, multi-unit / outlet culinary operation

  • Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.

  • Extensive knowledge of food and beverage menu, specials and services offered.

  • Experienced in leading a staff of 10 or more associates, including managers

  • All applicants must be at least 18 years of age

  • The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation

  • Proven track record in improving kitchen efficiencies, quality, and relative costs

  • Must have excellent leadership, team building and communication skills/customer service

  • Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and responsible for DOH inspections and preparedness.

  • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly

  • Must be open to providing incidental or short-term support to other Legends Accounts in the event of a business emergency

  • Limited travel may be required

  • Adhere to the Legends Uniform and Grooming guidelines.

  • Must be proficient on Microsoft Word, Excel, and PowerPoint / Procurement Software

  • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly

  • Must be able to obtain food safety certification in NYC.

  • Ability to multi-task in a fast paced, team orientated setting.

  • Ability to read, speak and write in English.

  • Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment

  • Customer service oriented with the ability to interact with all levels of management

  • Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.

  • Must be able to stand or walk for long periods of time.

  • Must be available to support all Venue / Catering / Onsite events.

  • Must be flexible to work extended hours due to business requirements including late nights, weekends, and holidays.

  • Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds

  • Practice safe work habits & follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training


Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.

Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.